Dairy: Cheese

By JoFClark

Ingredients

• Janet Lefkowitz’s Selection (Fresh Market)
• Manchego
• White Cheddar (Vermont Aged)
• Brie
• Cambizola
• Parmesan
• Jalsberg (lite)
• Blue Veined Cheese-salads, quiches, desserts
• St. Agur
• Roquefort-Add a dab to a walnut studded loaf of whole wheat ,cut into bite sized squares, topped with a walnut
• Danablu
• Blue Stilton
• Gorganzola
• Bresse Bleu
• Bla Castello
• Bleu D’Auvergne-sliced pears with walnuts around cheese and top with a spritz of honey
• Maytag Blue-crusty baguette spread with butter beneath a slice of Maytag Blue
• Serve with a Sauvignon or Port
• Cheese Specialties – mild flavor, nutrient rich ingredients made from a blend of Cheddar, Emmenthal and blue cheese combined with fresh cream, butter nuts and aromatic spices
• Gourmandise –Triscuits or on Pain Grille
• Smoked Rambol–Triscuits or on Pain Grille
• Laughing Cow-on toast with an apple
• Wispreads
• Smoked Gouda-cubes
• Swiss Knight
• Bel Paese
• Cold Pack
• Smoked Process Gouda
• Dry white wines, light reds and beer can be served with all.
• Fresh Cheese-delicious lactic flavor combines with herbs and spices or sugar, jam and fruit
• Boursin – on a mini grilled toast (Pain Grille) or small squares of raisin bread as appetizer
• Neufchatel
• Cream Cheese
• Riccota
• Mozzarella – fresh tomatoes and basil, splash on balsamic vinegar and virgin olive oil
• Mascarpone – with fruit compote
• Cottage Cheese – fresh fruit
• Light or fruity wines go well with fresh cheese. Champagne, Fume Blanc, Californian Sauvignon or Fume, a Muscadet or Beaujolais
• Goat Cheese
• Ile de France Chevre – crumble on a salad of greens with fresh ground pepper and virgin olive oil
• Chevrolle
• Montrachet
• St. Loup – on pita bread topped with sweet peppers, black olives and drizzle of virgin oil
• Chavrie
• Pyramid
• Banon
• Couturier
• Fill a cheese board with St. Loup pyramid, Etorki, and a Blue Stilton.
• Serve with Sauvignon Blanc
• Pressed Cooked Cheese – Some perfect for sandwiches, some perfect for melting, some for grating and shredding
• Emmenthal – sweet, nutty taste good for cheese sandwich
• Gruyere – Cheese fondue
• Parmiggiano Reggiano – risotto or pasta
• Pecorino Romano
• Comte
• Fontina – great melting cheese, pizza or penne
• Jalsberg
• Dry fruity white wine such as Muscadet, Fume Blanc, Gewurztraminer or Chardonnay. Red wines – Cote de Rhone or Chianti
• Pressed Uncooked Cheese
• Edam – strong ale or beer
• Gouda
• Cheddar - strong ale or beer
• Provolone - Provolone
• St. Paulin
• Morbier - creamy
• Etorki – full flavored – sandwich prosciutto or salami
• Manchego (Spanish) served with Chorizo and a Rioja
• Doux de Montagne – supple – small squares of Pumpernickel topped with red pepper slivers as hors d’oeurve
• Create cheese platter with Morbier, Ile de France Brie and Blue Stilton
• Always start with mildest (Brie) and end with heartiest (Stilton)
• Serve with a Merlot wine
• Soft-Ripened Cheese – Varies from creamy to rich, buttery taste
• Ile de Fance Brie
• Brie de Meaux
• Mon Desir Brie
• Ild de France Camembert – apple cider
• As a dinner course, pair with a Bel Paese, a wedge of real Emmenthal and Stilton. Serve the cheeses with a salad or following it.
• St. Andre – triple crème – light fruity rose or ale
• Supreme des Ducs – double crème - light fruity rose or ale
• Champignon
• Washed Rind Cheese
• Pont l’Eveque
• Munster – Alsace Lorraine region such as Gerwurztraminer
• St. Albray
• Chaumes
• Taleggio
• Boisange
• Limburger
• Serve with Cote du Rhone, a dark beer or hearty ale
• On a cheese platter, reserve your favorite washed rind penultimate to savor just before the blue veined cheeses. Aged Dutch Gouda, and Italian Talegio, followed by a Blue Stilton. Ideal beverage is a dark stout.

Preparation

Step 1

Each cheese has its own suggestions.